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2 physician who made substantial contributions to the area of food allergies was Francis Hare, MD, of Brisbane, Australia. In 1905 Dr. Hare wrote a two-volume, 1,032-page book titled The Food Factor in Disease, 3 which were based on his observations that migraine headaches were relieved when his patients were put on special diets that excluded certain foods and alcoholic drinks. Dr. Hare explained that a whole host of diseases and symptoms were caused by altered reactions to foods, including migraine, asthma, gout, nervousness, epilepsy, mania, dyspepsia, biliousness, headache, bronchitis, eczema, hypertension, gastrointestinal disturbances and degenerative diseases. He was one of many physicians who were rediscovering what Hippocrates had written about two thousand four hundred years before. Dr. Hare never used the word “allergy” to describe the health-damaging reactions to certain foods that he was seeing because that word had not been coined yet. In 1906, Dr. Clemens von Pirquet 4 coined the word “allergy” to describe an altered or damaging reaction to foods or other substances not typically harmful to other people. Many years later it was discovered there are two basic types of allergic reactions. One is the acute allergic reaction, which usually creates symptoms within minutes. This type of reaction is caused by the white blood cells releasing histamine. The other type is the delayed allergic reaction, which usually shows up hours or days later and is often caused by the death of a person’s white blood cells. The acute type is mostly caused by inhaled particles and occasionally by foods. This type affects a small percent of the population. The delayed type is usually caused by foods and chemicals and affects most people. Most traditional allergists limit their practice to just IgE-mediated acute allergies. They believe delayed allergic reactions do not exist, or if they do exist, there is no test for them and they cause no serious health problems. Traditional allergists like to dismiss the importance of delayed allergic reactions to foods by calling them “food sensitivities” or “food intolerances.” A physician in England, Dr. Alfred Schofield, wrote in 1908 about successfully treating a boy who suffered from asthma because of an allergy to eggs. 5 Drs. Keston, Walters, and Hopkins confirmed this allergic reaction to eggs. 6 A hundred years ago physicians were successfully helping patients discover their food allergies. In 1912 New York physician Oscar Schloss reported an experience similar to that of Dr. Schofield. 7 In 1917, the Journal of Urology published an article by Dr. Longcope and Dr. Rachemann describing six patients who reacted to foods by developing urticaria and renal insufficiency. 8 The Archives of Internal Medicine , Journal of the American Medical Association , and the Annals of Clinical Medicine all published medical articles by Dr. W. W. Duke between 1921 and 1923 on the relationship between some foods and common illnesses. 9, 10, 11 A major contributor to the study and awareness of delayed food allergies was Albert Rowe, MD. In 1928 he published an extensive peer-reviewed medical article in the Journal of the American Medical Association titled “Food Allergy: Its Manifestations, Diagnosis, and Treatment.” In 1931 he wrote a 687-page book with the same title. 12 Dr. Rowe documented that delayed food allergies can cause a wide range of symptoms affecting any part of the body, and can cause health problems at any age. Forty-one years later, Dr. Rowe and his son co-authored a follow-up book on food allergies titled Food Allergy: Its Manifestations and Control and the Elimination Diets – A Compendium . 13 Warren T. Vaughan, MD, began studying food allergies in 1932. He studied an entire village of 508 people who lived in and around Clover, Virginia in 1934. Of the population that he studied, ten percent had allergies severe enough to require medical attention and another 50 percent had minor allergies, which meant that 60 percent of the population studied had some degree of allergy. Dr. Vaughan took his survey one step further and looked at the possible causes for the allergies. Of the 60 percent with major and minor allergies that were able to attribute symptoms to definite causes, “62.6 percent reacted to foods, 23 percent to inhalants, and 14.4 percent to contact allergies.” 14 In 1941, Dr. Vaughan published a book called Strange Malady 15 in which he presents the multiple manifestations of food allergy and the interplay of food reactions with other environmental exposures and concealed excitants. In Strange Malady , Dr. Vaughan made three key points: delayed food allergies are the most common form of human allergy; a person can become sensitized to any food; and it is unusual to be allergic to just one
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